Cast Iron Farmer's Market Fajitas Campfire Skillet

On a recent road trip, I passed a ton of farmer’s stands along the way in California. Being a sucker for locally grown produce, I felt an obligation to stop at a handful and buy some goods. This resulted in a cooler overloaded in produce which meant I got to have some fun trying out some veg-based meals in the cast iron. The corn worked out perfectly because the sweetness in the kernels led to a fantastic char while the natural sugars caramelize.

If you’re not a vegetarian and you’re looking for a protein rich star to this meal, check out our Chimichurri Flank Steak which can be served right over a bed of these veggies.

1 corn-on-the-cob, kernels shaved off
1/2 white onion, diced
1/2 bell peppers, diced
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/2 c black beans, optional
1/2 avocado, diced
Valentina, to taste
Chopped cilantro, optional to taste
Lime sections

Stir everything up to the black beans together to coat. Heat your cast iron over the flame and add the veg mix. Move off the side of direct flame and cook until the corn chars with nice black marks, stirring constantly. You can add in the beans here for protein if you're using. Serve with the avocado, hot sauce and cilantro over the top and squeeze with lime to your liking.

Serves 1-2